How is Basmati rice growing

Basmati rice. What makes him

Basmati rice - what makes it special?

Basmati rice has become the world's most famous rice variety and is used in almost every traditional Asian rice dish. As in most fields, the oversized abundance not only ensures a large selection, but also Confusion - which Basmati rice actually is "The real Basmati"? And which one can I buy without hesitation?

Basmati rice - origin and cultivation

Due to the extremely high demand for rice worldwide, the criteria for cultivation have been gradually shifted downwards. Originally an Indian fragrant rice variety, Basmati rice is now also grown in Italy, the USA and South America. There, however, there are completely different basic climatic conditions that change the taste of the variety. Both the nature of the soil and the irrigation through the traditional Indian rice terraces determine the cultivation of the original Basmati. Conclusion: Real basmati Rice is used in India and Pakistan on Foot of the Himalayas Cultivated in the mountains and offers the incomparable slightly grainy consistency and the finely fragrant aroma.

Basmati rice - are all types equally good?

At the end of 2018, Stiftung Warentest carried out the last major investigation on the subject Basmati rice by. The result: extremely different! From wonderfully aromatic varieties to unconvincing products for the microwave, everything was included! Only five of the tested Basmati products were rated as “good”, six of them even only “poor”. Conclusion: When buying Basmati rice, it is essential to look carefully. We'll show you where to go here.

Basmati rice: There are only two original types

"Basmati rice" is also just an umbrella term for a large number of different varieties, all of which belong to the group of the Basmati trip. Basmati rice is a Long grain ricegrown at the foot of the Himalayas, in the mountainous regions of India and Pakistan. However, there are big differences between the varieties, because only Taraoriand 368 are so-called Original varietiesthat have arisen without human genetic engineering. All other varieties are Hybrid varietiesthat although as real basmati rice apply, but are the result of human breeding and crossing of varieties. They are also commonly referred to as turbo breeding because they are fast growing and can therefore be harvested twice a year to meet the ever-growing demand. Primordial varieties, on the other hand, grow slowly and with an intense taste and are only harvested once a year and are significantly more resistant to pests.

How do I recognize high quality Basmati rice?

Due to the massive expansion and worldwide export of Basmati rice in the 20th century, many Basmati rice varieties suffered severe quality losses and deficiencies. The original “prince of the fragrant rice”, which in India was reserved for kings and wealthy people for a long time, became mass-produced. This went so far that the British government introduced the so-called “code of practice on Basmati” during colonial times and precisely defined which properties “real Basmati rice” must have: As Long grain rice must be Front sight at least 6.5 mm long and the addition of "foreign rice" must not exceed a quota of 7%. In addition, the addition of Broken rice not exceed 10% of the trade volume. Our RiiJii Basmati contains only 2% broken rice and is a real Taraori. Find out more about the RiiJii organic basmati here.

Nutritional values ​​of basmari rice on 100g

Calorific value 1470 KJ

Calories 351 kcal

Protein 8.9g

Carbohydrates 76.1 g

Fat 0.7 g

Basmati rice is characterized by a high content of complex carbohydrates, with the content of easily digestible single and double sugars being very low. For the nutrition-conscious rice lover, this means that the rice is digested very slowly and the blood sugar level is hardly affected. So it is not surprising that the glycemic index is lower than that of comparable foods.


Organic or conventional farming for Basmati cultivation?

As in almost every sector of agriculture by now, the Rice cultivation the question of bio or conventional agriculture answered very differently. It is important to know that the Condition of the soil, the use of pesticides and the irrigation the rice fields play a huge role in the quality of the end product: for 1kg of rice, approx. 3000 - 5000 liters Needs water, with which the rice fields are flooded. The quality of the water and the least possible pollution of the soil is crucial for an excellent (organic) Basmati rice. Read more about the method of rice cultivation and the risk of pollution from Basmati rice.


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